Recipes – Roast Pork Puertoricano & Risotto Milanese

Awesome new recipes from last night (Courtesy of the Weight Watchers New Complete Cookbook)… Enjoy

Nutritional information is listed after each recipe…

Roast Pork Puertoricano

Delicious hot or cold, this subtle spice combination makes the most of pork’s leanest, most tender cut. Be careful to avoid overcooking, as it can dry out rapidly. Scrape the seeds out of the jalapeños if you prefer milder foods.

Makes 4 servings

Grated zest of 1 orange

1/4 cup orange juice

4 teaspoons olive oil

1 jalapeño pepper, sliced

2 garlic cloves, sliced

1 1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 one-pound pork tenderloin

1. To prepare the marinade, in a gallon-size seal-able plastic bag, combine the orange zest, orange juice, jalapeño, garlic, cumin, salt and pepper; add the pork. Seal the bag, squeezing out all the air; turn to coat the pork. Refrigerate, turning the bag occasionally, at least 2 hours or overnight.

2. Preheat the over to 450° F; line a roasting pan with foil and spray with nonstick cooking spray. Place the tenderloin in the pan; drizzle with the remaining marinade. Roast for 5 minutes, then reduce the oven temperature to 350° F and roast until internal temperature reaches 165° F. Approximately 20 minutes. Let stand for 5 minutes before slicing.

Per Serving

194 Calories

9 g Total Fat, 2 g Saturated Fat

65 mg Cholesterol

340 mg Sodium

4 g Total Carbohydrate, 1 g Fiber

24 g Protein

Risotto Milanese

Saffron and lemon zest give this risotto its regal quality and lovely color.

Makes 4 servings

3 1/2 cups low-sodium, fat-free chicken broth

Pinch of saffron threads

1 tablespoon olive oil

1 onion, chopped

1 cup Arborio rice

1/2 cup dry white wine

2 tablespoons grated Parmesan Cheese

2 teaspoons butter

2 teaspoons grated lemon zest

Freshly ground pepper, to taste

1. In a medium saucepan, bring the broth to a boil. Reduce heat and simmer.

2. In a small bowl, dissolve the saffron in 1 cup of the broth

3. In a large saucepan, heat the oil. Saute the onion until softened, about 4 minutes. Add the rice, stirring to coat, continuing to sauté until the rice is lightly toasted.

4. Add the wine and 1/2 cup of the broth; cook, stirring until the liquid is absorbed. Continue adding the broth, alternating between plain broth and saffron broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more. Cook until the rice is just tender. The total cooking time should be between 25-30 minutes. Stir in the cheese, butter, lemon zest and pepper; serve at once.